| Healthy cooking: Herb-Crusted Pork Tenderloin
But it doesn't have to be that way. With the right ingredients and techniques, flavorful, crunchy satisfying results can be had without all the fat. This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu. But rather than pork cutlets, this dish uses pork tenderloin, which is as lean as white chicken meat. Deep-fried crusts do have loads of flavor, so for this pork tenderloin we compensate with loads of added flavorings in the coating. A crumb mixture is made with panko (Japanese-style bread crumbs), which have a crisper, lighter texture than most kinds of breading. Panko can be found in the Asian section of most grocers. The panko is combined with chopped fresh parsley, thyme, rosemary and minced garlic to create a flavor that's more Mediterranean than Asian.
Eating cues can be subtle or unseen
People can be influenced to eat unhealthful food, or more food than they should, without even realizing it. -- Advertising matters. One study, published in 2007 in the Journal of Consumer Research, found that people think they are eating healthfully if it's advertised that way. Researchers had people eat Subway meals that contained the same amount of calories as a McDonald's meal, but the people estimated that the Subway meal contained 35 percent fewer calories. -- Eating is automatic. A 2004 study in the journal Appetite showed that people who are served bigger portions will eat more. Men given large bags of potato chips ate triple the number of chips -- an extra 311 calories -- compared with men given a small bag of chips. -- Visual cues prompt eating.
New Latah Bistro Classes
Join Heather Black-DuPree, owner of Latah Bistro, for the Tastes of Tuscany cooking classes every Sunday from 12 to 3 p.m. The classes feature recipes from Siena, Italy where Black-Dupree recently took classes herself. "Heather's style incorporated a passion for food with stories, trivia and traditional cooking knowledge," the Duprees said in a news release. Future classes will include Latah Bistro Chef David Blaine and other chefs from the restaurant. The restaurant is closed so students use the kitchen and dining room for the private classes. When they arrive they'll meet other students, put on an apron and then start cooking. Recipes will be provided along with wine to sip and appetizers. At the end of the night, the group sits down to the three-course meal they made that night.
Harmonic Sees Q4 Sales of $88.4 million, up 17%
Harmonic Inc. reported Q4 2007 net sales of $88.4 million, up 17% from $75.3 million in the fourth quarter of 2006. For the full year 2007, net sales were $312.2 million, up 26% from $247.7 million in 2006. The Company saw revenue growth in both domestic and international markets, with international sales representing 43% and 44% of revenue for the fourth quarter and for the full year of 2007, respectively.
GAAP net income for the fourth quarter of 2007 was $13.3 million, or $0.15 per diluted share, up from $5.0 million, or $0.07 per diluted share, for the same period of 2006. For the full year 2007, GAAP net income was $30.1 million, or $0.36 per diluted share, up from $1.0 million, or $0.01 per diluted share in 2006.
Harmonic said the strong revenue growth reflects sales to an expanding range of cable, satellite, telco and other customers that are deploying a growing array of new video products and solutions.
Networking: Opinions
A computer lab is notoriously power hungry, with servers running at 100 percent utilization for days on end, generating traffic or running test harnesses. There are certain areas where I can make some reductions, however, such as collapsing a half-dozen less-utilized boxes onto a single VMware ESX server. There are some other ways, too. .
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